Domaine de Vauroux Chablis 2019
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Suckling
James -
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Wine
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James Suckling
Dried jasmine, white peach, lemon curd and crushed stone on the nose. It’s medium-bodied with crisp acidity. Clean and very approachable. Drink now.
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Wine Enthusiast
Bright fruited but lean and zesty, this easy-drinking dry white highlights bites of crisp green apple and greengage plum. Zingy lime acidity and a steely finish enhance its vibrant, cutting feel. Best enjoyed now–2025.
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2018-
Enthusiast
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Domaine de Vauroux was created in 1956 by Olivier Tricon’s family. Olivier’s father, Jean-Pierre, purchased the Vauroux grain farm in Chablis. He and Olivier’s uncle, Claude, planted their first vines on the land in 1972 (those vines today are the source for the Vieilles Vignes cuvee). They acquired more plots over time, eventually establishing an estate of over 32 acres. The priority shifted from grain farming to grape farming, and the winery was eventually passed down to Olivier.
Olivier started working on his father’s estate when he was very young. He studied viticulture and enology in Beaune and worked at estates within Côte de Beaune, Châteauneuf-du-Pape, and Madiran. He then returned to his family estate where he became the cellar master while simultaneously working as a wine broker. In 1998, he purchased Domaine de Vauroux from his family. Today the estate is 113 acres.
Olivier Tricon’s aim is to guarantee the greatest aromatic elegance in his wines. He has acquired a functional and modern way of working. From the harvest through to the bottle, cleanliness is of utmost importance and is scrupulously ensured in order to offer the most gustatory precision to each cuvee.
One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it is grown and how it is made. While it tends to flourish in most environments, Chardonnay from its Burgundian homeland produces some of the most remarkable and longest lived examples. California produces both oaky, buttery styles and leaner, European-inspired wines. Somm Secret—The Burgundian subregion of Chablis, while typically using older oak barrels, produces a bright style similar to the unoaked style. Anyone who doesn't like oaky Chardonnay would likely enjoy Chablis.
The source of the most racy, light and tactile, yet uniquely complex Chardonnay, Chablis, while considered part of Burgundy, actually reaches far past the most northern stretch of the Côte d’Or proper. Its vineyards cover hillsides surrounding the small village of Chablis about 100 miles north of Dijon, making it actually closer to Champagne than to Burgundy. Champagne and Chablis have a unique soil type in common called Kimmeridgian, which isn’t found anywhere else in the world except southern England. A 180 million year-old geologic formation of decomposed clay and limestone, containing tiny fossilized oyster shells, spans from the Dorset village of Kimmeridge in southern England all the way down through Champagne, and to the soils of Chablis. This soil type produces wines full of structure, austerity, minerality, salinity and finesse.
Chablis Grands Crus vineyards are all located at ideal elevations and exposition on the acclaimed Kimmeridgian soil, an ancient clay-limestone soil that lends intensity and finesse to its wines. The vineyards outside of Grands Crus are Premiers Crus, and outlying from those is Petit Chablis. Chablis Grand Cru, as well as most Premier Cru Chablis, can age for many years.